Monday, March 4, 2013

Gluten Freedom: Borscht

1 lb beets, peeled and diced,    2 onions, diced,   2 carrots, peeled and diced,   3/4 lb green cabbage, thinly sliced or shredded ,  2 Tbs extra virgin olive oil,      5 C low sodium chicken or vegetable stock, like Pacific Foods, heated to a boil,    juice of 1/2 a fresh lemon,     Salt and pepper to taste,   Sour cream or yogurt and finely chopped parsley to garnish.

Prepare and chop all of the vegetables. In a large soup pot. saute the onions in the olive oil and add the carrots, beets and a dash  of salt, continue to cook on medium for about 10 minutes. Add the shredded cabbage and the hot soup stock, and bring everything to a boil, simmering until the vegetables are tender (15-25 minutes) Salt and pepper to taste, and add a squeeze in the lemon juice. Serve with sour cream or yogurt and chopped parsley.

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